After time apart, I have been reunited with an old flame. The last time I saw him, I knew something wasn’t right, but I just didn’t know how to fix it. I spent a long time staring at him from across the room, too nervous to approach. I finally got up my courage this week, walked right up to him, and said “I need you.”
My poor apple peeler. When we moved out of our old house, I had to break it apart in order to fit into the original box. (Yes, I keep original boxes because I am convinced I will never stop moving.) Somewhere along the way, the springs came undone, and, when I went to reassemble it, I couldn’t get them back on. I tried to force them into place, but I was afraid of breaking it. I left him, looking lonely, in his cubby on my gadget shelf.
I got it into my head this week that I needed to make apple butter. I hadn’t had apple butter in years, and the idea of it made me a little nostalgic for autumn in Georgia. If you haven’t been to the Georgia Apple Festival and you like apples, maybe, you know, you should. It’s gorgeous at that time of year, and, if it’s possible to make something out of apples, you’ll find it there.
I looked up a bunch of pictures of similar apple peelers online and reconstructed it. It wasn’t hard, but it took a few deep breaths (and maybe a bit of muttering under them). Eventually, he was good as new.
Apple butter in a slow cooker is super easy. Your house will smell delicious for the entire day, too. My father-in-law came over and immediately asked what I was cooking because it smelled “like Christmas”. That’s never a bad thing.
3 pounds of apples (I used Gala; it was about 9 medium apples)
1/2 cup vanilla sugar (use plain white sugar if you don’t have vanilla sugar ready)
1/2 cup light brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoon ground cinnamon
Apple peeler – or patience and a knife and vegetable peeler
Various measuring cups and spoons
Bit kitchen spoon
Dump all your ingredients into the slow cooker. Stir well, cover, and cook on low for 10 hours, stirring occasionally.
Use the immersion blender to puree the mixture. Make as lumpy or smooth as you like. I like mine very smooth and glossy. Be very careful — I rarely say this, but consider eye protection for this step — if it splashes up, it is thick enough already that it will retain heat and sit and burn you. You might be guessing that I’m speaking from experience here. Ow.
Turn heat up to high and cook uncovered for 1 hour to thicken. Remove immediately to a heat-proof jar or container. Store in the fridge once cooled.